Oh my goodness, let me tell you about my absolute favorite dessert: blueberry custard cake! This recipe has been a family staple for years, and every time I make it, I’m flooded with memories of summer picnics and cozy gatherings. The moment you slice into this cake, you’re greeted with a moist, fluffy texture that’s just bursting with the rich flavor of fresh blueberries. It’s like a warm hug on a plate! And trust me, the custard-like interior is pure magic. I love how simple it is to whip up, yet it feels so special. You’re going to adore this cake as much as I do, and I can’t wait for you to try it!
Ingredients List
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial because a hot oven means a perfect rise for your cake.
- While that’s heating up, grab a 9-inch round cake pan and grease it well. Trust me, you don’t want your beautiful cake to stick!
- In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes—don’t rush it, as this step helps create that dreamy texture.
- Next, crack in those two large eggs, pour in the milk, and add the vanilla extract. Mix everything together until well combined; you want it smooth and luscious.
- In another bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly, which is key for a perfect rise.
- Now, gradually add the dry ingredients to the wet mixture. Be gentle! You don’t want to overmix; just stir until you see no dry flour left.
- Here comes the fun part—gently fold in those fresh blueberries! You want them spread throughout the batter, but be careful not to crush them.
- Pour the batter into your prepared cake pan and smooth the top. Pop it in the oven and bake for 30-35 minutes. It’s done when a toothpick inserted in the center comes out clean.
- Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling time is essential for the best texture!
Why You’ll Love This Recipe
- Quick preparation time (just 15 minutes!)—you’ll be enjoying your cake in no time!
- Moist and flavorful texture that melts in your mouth, thanks to the blend of blueberries and custard.
- Perfect for any occasion—whether it’s a family gathering, a cozy brunch, or just because!
- Easy to follow instructions that make it a breeze, even if you’re a baking newbie.
Tips for Success
- Use fresh blueberries for best flavor: I can’t stress this enough! Fresh blueberries are juicy and bursting with sweetness, which makes all the difference in your blueberry custard cake. If you can, go for organic ones—they’re often even tastier!
- Allow the cake to cool before serving: I know it’s tempting to dig in right away, but letting the cake rest for at least 10 minutes in the pan and then transferring it to a wire rack to cool completely helps it set perfectly. This will keep the texture nice and moist!
- Avoid overmixing for a fluffy texture: When you combine your wet and dry ingredients, stir gently! Overmixing can lead to a dense cake, and nobody wants that. Just mix until you see no dry flour—it’s okay if the batter is a little lumpy; that’s how you get that light, fluffy feel!
Variations
- Add lemon zest: For a refreshing citrus twist, try stirring in a tablespoon of lemon zest into the batter. It brightens up the flavors and pairs beautifully with the blueberries!
- Swap out the blueberries: Don’t limit yourself! You can easily substitute blueberries with raspberries, blackberries, or even chopped strawberries. Each berry brings its unique flavor to the cake!
- Incorporate nuts: For those who love a bit of crunch, fold in some chopped walnuts or pecans into the batter. They add a delightful texture and richness that complements the soft cake perfectly.
- Make it a berry medley: Why not mix different berries together? A combination of blueberries, raspberries, and strawberries creates a colorful and delicious cake that’s perfect for summer gatherings!
- Drizzle with a glaze: After the cake has cooled, drizzle a simple lemon or vanilla glaze over the top. It not only looks stunning but adds an extra layer of sweetness to each slice!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious blueberry custard cake, you’ll want to make sure those leftovers are stored properly to keep them tasting fresh and delightful! To do this, simply wrap the cake in plastic wrap or place it in an airtight container. It’ll stay good in the refrigerator for up to 3 days—if it lasts that long, of course!
If you prefer, you can also freeze the cake. Just slice it up and individually wrap each piece in plastic wrap, then pop them into a freezer-safe bag or container. This way, you can grab a slice whenever you’re craving something sweet! It’ll keep well in the freezer for about 2 months.
Now, when you’re ready to enjoy a slice, just take it out of the fridge or freezer and let it sit at room temperature for about 15-20 minutes. If you’ve frozen it, I recommend thawing it overnight in the refrigerator for the best texture. For a little extra warmth, you can pop it in the microwave for about 10-15 seconds—but be careful not to overheat it! You want that moist, tender texture to shine through when you take a bite.
Nutritional Information
Now, let’s talk about the nutritional side of this delicious blueberry custard cake! Each slice is an estimated balance of flavor and goodness, making it a delightful treat without too much guilt. Here’s what you can expect:
- Calories: 220
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
Keep in mind that these values are estimates and can vary based on ingredient brands and portion sizes. It’s a sweet way to indulge while still enjoying some nutritional benefits from those fresh blueberries!
FAQ Section
Can I use frozen blueberries?
Absolutely! Frozen blueberries can be used in this recipe, but make sure to add them straight from the freezer without thawing. This helps prevent the batter from turning blue and keeps the cake looking lovely and vibrant. Just be aware that the baking time may vary slightly, so keep an eye on it!
How do I know when the cake is done?
A great way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready to come out of the oven! If it has wet batter on it, give it a few more minutes and test again. Trust me, the smell wafting through your kitchen will give you a hint too!
What can I serve with blueberry custard cake?
Oh, the options are endless! I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. You could also drizzle a bit of warm lemon glaze over the top or serve it alongside fresh berries for an extra burst of flavor. It’s delicious on its own, but a little accompaniment never hurts!
Can I make this cake ahead of time?
Definitely! This blueberry custard cake tastes even better the next day as the flavors meld together. Just bake it, let it cool, and store it in an airtight container in the fridge. You can also freeze it for later enjoyment, and it’ll be just as delightful when you’re ready to serve it!
What should I do if my cake sinks in the middle?
If your cake sinks, it might be due to overmixing the batter or not baking it long enough. Be sure to mix gently when combining wet and dry ingredients and always check for doneness with a toothpick before taking it out of the oven. Don’t worry; even if it sinks a bit, it’ll still taste amazing!
Call to Action
I’d love to hear how your blueberry custard cake turns out! Did you add any fun twists or variations? Please leave a comment below sharing your experience, any tips you discovered, or even just how much you enjoyed it! And if you’re feeling social, snap a photo of your delicious creation and share it on social media—don’t forget to tag me! Let’s spread the love for this delightful dessert together! Happy baking, my friends!
Print
Blueberry Custard Cake: 8 Reasons You’ll Love This Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful blueberry custard cake.
Ingredients
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, cream together butter and sugar.
- Add eggs, milk, and vanilla. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Gently fold in blueberries.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in an airtight container.
- Can be served with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: blueberry custard cake
